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Crispy Chicken Tinga Tacos

Taco night just got even better with these Oven-Baked Crispy Chicken Tinga Tacos! Featuring tender shredded chicken simmered in a smoky tomato-chipotle sauce, this recipe takes things to the next level by baking the tacos to golden, crispy perfection. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 392 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1.5 lb. boneless chicken breast see notes for subbing with rotisserie
  • 1.5 Tbsp olive oil (22g)
  • 1 small onion (110g) chopped fine
  • 2 cloves garlic minced
  • 1 cup crushed fire roasted tomatoes
  • 2 chipotle peppers from adobo sauce (30g) chopped fine
  • 1/2 tsp each oregano, paprika, cumin
  • 1/4 tsp salt
  • 12 corn tortillas about 5.5-6-inch
  • 6 oz. (3/4 cup freshly shredded) colby jack cheese
Optional for serving:
  • Shredded lettuce, diced tomatoes, sour cream, taco sauce

Instructions

    Cup of Yum
  1. If needed, pound thickest part of chicken breast to ½-inch first then season both sides with 1/2 tsp salt & 1/4 tsp pepper, or to your taste.
  2. Heat the olive oil in a large skillet over medium-high heat (see Crockpot instructions in notes)
  3. Once shiny, add the chicken and sear for 3 minutes undisturbed.
  4. Flip the chicken. Add the onions and minced garlic. Saute, stirring occasionally for 3-4 minutes.
  5. Stir in the crushed tomatoes, chopped chipotles, oregano, paprika, cumin and salt. Reduce heat to medium-low and bring sauce to a simmer for 10-15 minutes to thicken.
  6. Remove chicken and shred with two forks, then toss back with the sauce until well coated.
  7. Preheat the oven to 425 degrees F.
  8. Wrap tortillas in a damp paper towel and warm in the microwave for 30-45 seconds.
  9. Grease a baking sheet with olive oil spray. Lay the tortillas out. One one side of each tortilla spread about 1/3 cup(64g) chicken tinga. Sprinkle 2 tbsp(14g) shredded cheese on top.
  10. Fold the other half of the tortilla over, seal gently with a fork then flip taco over. Repeat for all.
  11. Bake for 5 minutes. Remove from the oven and flip tacos over. Bake for another 5 minutes, until the cheese is melted and the tacos are golden brown.
  12. Serve with sour cream, taco sauce, shredded lettuce, etc and enjoy!

Notes

  • Using rotisserie chicken: Instead of cooking the chicken, you can sub the boneless chicken breast for 3 cups shredded rotisserie chicken (or any cooked chicken), which also makes cooking these tacos a little quicker!
  • Instead of cooking the chicken, you can sub the boneless chicken breast for 3 cups shredded rotisserie chicken (or any cooked chicken), which also makes cooking these tacos a little quicker!
  • To cook in Crockpot: add the chicken, olive oil, onion, minced garlic, crushed tomatoes, chopped chipotles, oregano, paprika, cumin and salt to your Crockpot. Cover and cook on high for 2-3 hours or low for 4-5 hours. Once chicken is cooked (internal temperature has reached 165F), remove and shred with two forks, then add back and toss with the sauce until coated.
  • add the chicken, olive oil, onion, minced garlic, crushed tomatoes, chopped chipotles, oregano, paprika, cumin and salt to your Crockpot. Cover and cook on high for 2-3 hours or low for 4-5 hours. Once chicken is cooked (internal temperature has reached 165F), remove and shred with two forks, then add back and toss with the sauce until coated.

Nutrition Information

Serving 2tacos Calories 392kcal (20%) Carbohydrates 26g (9%) Protein 35.1g (70%) Fat 16.4g (25%) Saturated Fat 6.1g (31%) Cholesterol 107.5mg (36%) Sodium 433.6mg (18%) Potassium 576.8mg (16%) Fiber 3.2g (13%) Sugar 4.1g (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 392

% Daily Value*

Serving 2tacos
Calories 392kcal 20%
Carbohydrates 26g 9%
Protein 35.1g 70%
Fat 16.4g 25%
Saturated Fat 6.1g 31%
Cholesterol 107.5mg 36%
Sodium 433.6mg 18%
Potassium 576.8mg 12%
Fiber 3.2g 13%
Sugar 4.1g 8%

* Percent Daily Values are based on a 2,000 calorie diet.